Turn chilli beef with beans into South American pastry pockets and serve with fresh salsa for a fabulous family dinner.
Beef Cut – Chuck
Prep Time – 30 minutes
Cook Time – 2 hours 15 minutes
This recipe will serve 4.
Olive oil spray
2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
250g punnet mini roma tomatoes, finely chopped
50g (1/4 cup) stuffed green olives, finely chopped
1 shallot, trimmed, thinly sliced
1 tablespoon chopped fresh continental parsley
1 tablespoon fresh lemon juice
CHILLI BEEF WITH BEANS
3kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
60ml (1/4 cup) vegetable oil
4 brown onions, coarsely chopped
4 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons ground sweet paprika
2 teaspoons dried chilli flakes
1 tablespoon dried oregano leaves
3 x 400g cans kidney beans, rinsed, drained
2 x 400g cans diced tomatoes.
To make the chilli beef with beans: Place the beef in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer, adding more water if necessary to keep the beef covered, for 1 hour or until tender. Heat oil in a large heavy-based saucepan over medium-high heat. Cook the onion and garlic, stirring, for 5 minutes or until soft. Add the cumin, paprika, chilli and oregano and cook, stirring, for 1 minute or until aromatic. Add the beef and the cooking liquid and simmer, stirring occasionally, for 45 minutes or until the beef is very tender. Stir in the beans and canned tomato. Simmer for 10 minutes or until the mixture thickens. Season with salt and pepper. Transfer half the chilli beef with beans to a bowl and freeze the rest (see note).
Preheat oven to 220°C. Spray a large baking tray with oil. Use a round 12cm-diameter pastry cutter to cut 4 discs from each pastry sheet. Spoon a heaped tablespoonful of chilli beef into the centre of each pastry disc. Fold in half to enclose the filling and pinch the edges to seal. Place the empanadas on the prepared tray and bake for 15 minutes or until puffed and golden.
Meanwhile, combine the tomato, olive, shallot, parsley and lemon juice in a medium bowl. Season with salt and pepper.
Serve the empanadas with the tomato salsa.
Find this recipe from taste.com here